Carabazada de Magro*
| Categories: | Vegetable 14th Century Italian onion |
| Secondary Source: | Food Alla Florentine |
| Cook: | Peridot of the Quaking Hand |
| Meeting Date: | 0000-00-00 |
Slice and peel the onions and cook well in water. Remove from water, drain well, put in a tin-lined pot, and boil them with one quart of good olive oil, always stirring and mashing them.
Have one and a half pounds of ambrosine almonds well peeled and pounded into small bits, and cook over low heat with lemon juice, only long enough that they still retain their shape.
Place them in the same pot with half an ounce of cinnamon, and boil a little longer, always stirring and mashing them. When cooked and served, sprinkle with sugar and cinnamon.
Ingredients
| 1-1/2 lb. | onions |
| 4-1/2 oz. | almonds (approx.) chopped small |
| 1/4 c. | lemon juice |
| 4-1/2 Tbs. | olive oil |
| 1/4 tsp. | cinnamon |
Steps
- Chop onions, boil in two cups water until soft. Drain (reserve liquid). Stir and mash onions with the olive oil. Cook almonds in lemon juice until softened. Add to onions. Add up to 1/4 tsp. cinnamon and cook some more (Add the original liquid if needed).
- Serve with cinnamon and sugar on top.
Note
The first time this turned out like a boiled onion dish, NOT a soup. The second time using a blender reduced it to the consistency of oatmeal. Use your own judgment!